Out of Gelatin, one case
Gelatine substitutes, in depth
6 options, ranked, with the exact amount
Use Agar agar
Same amount as the gelatin
Agar agar is generally considered the best overall substitute for gelatine because it's versatile, widely available, and works in most recipes. It sets firmer than gelatine and at room temperature, making it good for warm climates and no-bake applications.
- The tweak —
- Dissolve in hot liquid, bring to boil for 1-2 minutes, then cool
- Best for —
- jellies
One casethe full gelatin card
Every option, one card
Ranked| # | Substitute | Instead of gelatin |
|---|---|---|
| 1 | Agar agarjellies | Same amount |
| 2 | Pectinfruit jellies | Same amount |
| 3 | Carrageenandairy desserts | Same amount |
| 4 | Xanthan gumsauces | ¼ tsp per 1 tsp gelatine |
| 5 | Arrowroot powderfruit pies | 2 × the amount |
| 6 | Guar gumsauces | ½ tsp per 1 tsp gelatine |
Agar agar
neutral taste · firmer than gelatine
Seaweed-based thickener, most popular gelatine substitute
- Best for
- jellies, panna cotta, mousses, cheesecakes, gummy candies
- Prep
- Dissolve in hot liquid, bring to boil for 1-2 minutes, then cool
Sets at room temperature, firmer than gelatine, good for warm climates.
Pectin
neutral taste · firm and clear
Fruit-based thickener, excellent for fruit desserts
- Best for
- fruit jellies, jam, fruit desserts, tart fillings, fruit pies
- Prep
- Mix with sugar first, then add to hot liquid
Works best with acidic fruits, requires sugar to set.
Carrageenan
neutral taste · smooth and creamy
Red seaweed extract with smooth gelling properties
- Best for
- dairy desserts, puddings, ice cream, cheese alternatives, smoothies
- Prep
- Mix with cold liquid first, then heat to activate
Works well with dairy products, creates smooth texture.
Xanthan gum
neutral taste · smooth and glossy
Very powerful thickener, use sparingly
- Best for
- sauces, soups, glazes, small desserts, dressings
- Prep
- Blend with liquid using a whisk or blender
Extremely powerful, use very small amounts.
Arrowroot powder
neutral taste · clear and glossy
Root starch that creates clear, glossy gels
- Best for
- fruit pies, tart fillings, puddings, sauces, glazes
- Prep
- Mix with cold liquid, then add to hot mixture
Creates clear, glossy finish, good for fruit-based recipes.
Guar gum
neutral taste · smooth and glossy
Bean-based thickener with smooth properties
- Best for
- sauces, soups, glazes, small desserts, dressings
- Prep
- Blend with liquid using a whisk or blender
Very powerful, use sparingly, creates smooth texture.
The longer answer
About this case
Whether you're following a vegan diet, need a different texture, or simply want to try something new, there are excellent gelatine substitutes for every recipe and dietary need.
Tips for substituting gelatin
8 tips- Agar agar is the most versatile gelatine substitute and works in most recipes
- For fruit-based recipes, pectin is often the best choice
- Carrageenan works exceptionally well with dairy products
- Xanthan gum and guar gum are very powerful - start with small amounts
- Arrowroot creates beautiful clear gels good for fruit tarts
- Most substitutes dissolve easily in hot liquids
- Test your substitute in small batches before making large quantities
- Some substitutes set faster than gelatine, so work efficiently
Notes on gelatin
- JelliesAgar agar or pectinAgar agar for firm jellies, pectin for fruit jellies
- Panna cottaAgar agar or carrageenanAgar agar for firm texture, carrageenan for creamy texture
- MoussesAgar agar or carrageenanAgar agar for firm texture, carrageenan for creamy texture
- CheesecakesAgar agarGood for no-bake cheesecakes
- SaucesXanthan gum or arrowrootXanthan gum for small amounts, arrowroot for larger quantities
Questions
5 questionsWhat's the best overall substitute for gelatine?
Agar agar is generally considered the best overall substitute for gelatine because it's versatile, widely available, and works in most recipes. It sets firmer than gelatine and at room temperature, making it good for warm climates and no-bake applications.
Can I use these substitutes in any gelatine recipe?
Most of these substitutes can replace gelatine in various recipes, but they each have their strengths. Agar agar is most versatile, pectin works best with fruits, carrageenan is great for dairy-based recipes, and xanthan gum is good for small amounts and sauces.
Why do some substitutes need different ratios than gelatine?
Different substitutes have different gelling strengths. Xanthan gum and guar gum are very powerful, so you need much less. Arrowroot is less powerful, so you need more. Agar agar, pectin, and carrageenan have similar strength to gelatine, so you can use equal amounts.
Do these substitutes taste different than gelatine?
No, all these substitutes are virtually flavorless, just like gelatine. They won't affect the taste of your recipes. The main differences are in texture and setting properties, not flavor.
Can I use these substitutes for both sweet and savory dishes?
Yes, most of these substitutes work well in both sweet and savory dishes. Agar agar and carrageenan are particularly versatile and work well in everything from desserts to aspic and terrines.